Marmitako de Bonito
Marmitako is a hearty and flavorful Basque tuna stew, traditionally made aboard fishing boats. It features fresh tuna, potatoes, onions, and peppers simmered in a rich broth. This comforting dish is perfect for a satisfying main course.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 418 kcal
Allergen information: may contain celery, fish, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 mlolive oil
- 1 pcsyellow onion, chopped
- 1 pcsgreen bell pepper, chopped
- 1 pcsred bell pepper, chopped
- 2 clovegarlic, minced
- 1 tbsptomato paste
- 1 tspsmoked paprika
- 120 mlwhite wine, dry
- 720 mlfish stock
- 600 gpotatoes, peeled and roughly cubed
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
- 400 gfresh tuna loin, cut into 2-inch (5.1 cm) cubes
garnish
- 2 tbspfresh parsley, chopped
Equipment
large pot · wooden spoon · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
About 1 min
- 2
Add the yellow onion, green bell pepper, and red bell pepper to the pot and sauté for 8-10 minutes until softened, stirring occasionally.
About 9 min
- 3
Stir in the garlic, tomato paste, and smoked paprika, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
- 4
Pour in the white wine and scrape up any browned bits from the bottom of the pot, allowing it to simmer for 2-3 minutes until slightly reduced.
About 3 min
- 5
Add the fish stock, potatoes, salt, and black pepper to the pot.
About 1 min
- 6
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
About 20 min
Cook’s note: The potatoes should be easily pierced with a fork but not mushy.
- 7
Gently add the fresh tuna loin cubes to the stew and cook for 3-5 minutes, or until the tuna is just cooked through and flakes easily.
About 4 min
Cook’s note: Do not overcook the tuna, as it will become dry.
- 8
Remove the pot from the heat and let it rest for 5 minutes to allow the flavors to meld.
About 5 min
- 9
Taste and adjust seasoning if necessary.
- 10
Serve hot, garnished with fresh parsley.
Per serving
Nutrition
- Calories
- 417.5kcal
- Protein
- 32.8g
- Carbs
- 36.4g
- Fat
- 14.1g
- Fibre
- 5.8g
- Sugar
- 7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Marmitako in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, adding a splash of stock or water if needed.
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